You've finally vowed to stop ransacking your bodily temple. So get started on the new you while it's still bathing-suit season at these 10 Valley restaurants, where you don't have to sacrifice taste on the altar of nutrition.

This cute spot shows just how comfortable the Persian kitchen is with vegetables. Look for exotically spiced merza farangee, a mix of grilled eggplant and feta cheese; a spinach-parsley "burger"; and a falafel-dolmeh duo served with white and brown basmati rice topped with saffron-seasoned yogurt and almond-raisin mix. Dessert? Vegan carob-chocolate cheesecake.

Owner Kirstin Carey is a self-described "problematic" eater. Nourish addresses those concerns: Everything is gluten-, soy- and dairy-free; most dishes are vegetarian/vegan. You'll feel good about the rice-flour pancakes with coconut sugar; vegetarian burger; air-fried sweet potato fries; and quinoa-tabouli bowl with dried cherries. Finish up with a salted caramel bar.

Details: 1495 S. Higley Road, Gilbert. 480-525-1345, nourish123.com.

6. Loving Hut

This vegan spot knows what to do with vegetables, from the sprightly rainbow salad and fragrant pho to the eggplant tofu duo and silken moonlight mix of rice noodles tossed with cauliflower, carrot, broccoli and cabbage. Or live it up with a soy-protein teriyaki burger. Desserts include flan and frosted banana cake.

Get on the road to nutritional salvation with this feel-good menu from Dr. Andrew Weil and Sam Fox. The offerings include kale salad, spaghetti squash casserole, turkey lasagna and miso-glazed black cod, which you can wash down with fresh-squeezed fruit and vegetable juices.

Ethiopians enjoy their vegetable stews, which they scoop up with injera, the national bread. Look for tikil gomen, a mix of cabbage, potatoes and carrots; fosolia, lightly spiced green beans with carrots and onions; and yekik alicha, yellow split peas and onions seasoned with turmeric and herbs.

James Beard Award finalist Kevin Binkley (Binkley's Restaurant) has fashioned a knockout menu that focuses on seasonal local produce. You won't need any encouragement to eat vegetables like sage-roasted butternut squash with pecans and cranberries, kale with curried couscous or jalapeño-tickled marinated eggplant with enoki mushrooms.